Cooking For Two: Chicken Vegetable Potpie

1. 1

   1. Place the carrots, potato, onion and celery in a large saucepan and cover with water. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Stir in soup and chicken. Gently stir in peas.

2. 2

   2. Pour into a greased 1-1/2-qt. deep baking dish. Roll out pastry to fit top of dish; place over filling. Trim, seal and flute edges. Cut slits in pastry.

3. 3

   3. Bake at 350u00b0 for 50 minutes or until crust is golden and filling is bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.